Chickpea skillet bread

I don’t know how I missed it, but when I was visiting the south of France, I never once encountered socca. Just another reason (as if I really needed one) to go back.

In the meanwhile, I’ll content myself with this chickpea skillet bread, easily put together right in my own kitchen at a moment’s notice — anytime I’m feeling the pressing need to get the heck out of the desert.

And even though my home-wrought bread is a meager substitute for the authentic experience, it will at the very least exhaust me of my chickpea flour supply (why did I buy it again? Probably for the same reason I secured that giant bag of cardamom I still need to find uses for. Surely in some untapped [by me] culinary universe I could tackle both ingredients at once. Perhaps a cardamom-scented dal to smear on the flatbread is in order?)

Trisha said,

Wendy said,

Just wanted to mention that the skillet bread I have been making for the kids for pancakes tastes SO INCREDIBLY different with fresh ground chick peas for flour then the stuff from the store. Oh my, we couldn’t even eat the store bought flour – they tasted so nasty. You could grind whole chick peas in your vitamix or just in a coffee grnder and the chick peas are easy to store so they don’t go rancid like the flour. I actually don’t see your recipe but I use one that calls for 2/3 cup water, 1/2 cup chick pea flower, 1/4-1/2 tsp salt, 2 teaspoons olive oil. Now… interesting because I didn’t read the recipe correctly and I’ve always mde it WITH the oil in the batter, not realizing the oil was for frying. I do put more olive oil in the cast iron fry pan and I cook on med high because I like ‘crispy’ edges LOL but the batter actually develops all those little holes when you cook it. It is also great cold with almond butter, honey, butter etc. rolled up. or frozen in between wax paper you can retoast in the toaster oven and put agave or syrup on it and a pad of butter. If you DON’T put the oil in it, like the original recipe calls for it’s really thin, like a crepe/wrap type thing 😉 The kids also like it when I serve a ‘sauce’ – just blended frozen strawberries or add some sweetener if your kids need it, they use it as a dip LOL